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Polvorones (Mexican Wedding Cakes)

• 1 cup butter or margarine
• 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 1/8 teaspoon salt
• powdered sugar

Cream butter with the 1/2 cup of powdered sugar. Add vanilla. Combine flour, pecans and salt. Then add flour mixture to butter mixture, form dough, and refrigerate for at least 1 hour. Shape dough into 1 inch balls. Place on ungreased baking sheet. Bake in 325 degree (F) oven 20 to 25 minutes until lightly browned. Roll warm cookies in powdered sugar. Cook on wire racks; then roll cookies again in powdered sugar. Sprinkle with additional chopped pecans, if desired.

Yield: 36 cookie cakes